Barley Caponata

Submitted by Pinay0618

"This meatless dish packs in 14 grams of fiber, 9 grams of protein and no cholesterol. The recipe is from the National Barley Foods Council."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, finely chopped
• 4 cups chopped eggplants
• 1 bell pepper, chopped
• 1⁄2 lb fresh button mushrooms, sliced
• 3 tablespoons chopped fresh basil or 1 tablespoon dried basil, crushed
• 1 1⁄2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano, crushed
• 2 cups cooked pearl barley
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 teaspoon seasoning salt
• 1 teaspoon seasoned pepper
• 1⁄4 cup balsamic vinegar
• 1⁄2 cup chopped pimento stuffed olive
• 10 drops red pepper sauce (to taste)

directions

1. Heat oil in large skillet over medium heat. Add onion and garlic; saute until golden, stirring occasionally.
2. Add eggplant, bell pepper, mushrooms, basil and oregano; saute 10 minutes.
3. Stir in cooked barley, garbanzo beans, tomatoes, tomato sauce and salt and pepper; simmer 10 minutes.
4. Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer.